Cajun Shrimp with Corn (Print version)
A flavorful Southern seafood feast with shrimp, corn, potatoes, and smoky Andouille sausage, seasoned with Cajun spices.
# What you'll need:
→ Seafood
01 - 1 lb large raw shrimp, shell-on, deveined
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 large yellow onion, quartered
05 - 4 cloves garlic, smashed
→ Sausage
06 - 12 oz smoked Andouille sausage, sliced into 1-inch pieces
→ Spices & Seasonings
07 - 1/4 cup Cajun seasoning
08 - 2 tsp Old Bay seasoning
09 - 1 lemon, sliced
10 - 2 bay leaves
11 - 1 tsp black peppercorns
12 - 1/2 tsp cayenne pepper (optional)
13 - Salt, to taste
→ For Serving
14 - 4 tbsp unsalted butter, melted
15 - 2 tbsp fresh parsley, chopped
16 - Lemon wedges
# How to make it:
01 - Fill a large stockpot with 4 quarts water. Add Cajun seasoning, Old Bay, bay leaves, peppercorns, onion, garlic, and lemon slices. Bring to a boil over high heat.
02 - Once boiling, add potatoes. Cook for 10-12 minutes, until nearly tender.
03 - Add corn and sausage. Boil for 5-6 minutes, until corn is just tender.
04 - Add shrimp and cook for 2-3 minutes, or until shrimp are pink and opaque.
05 - Drain the boil, discarding bay leaves and lemon slices. Spread the mixture onto a large platter or newspaper-lined table. Drizzle with melted butter, sprinkle with chopped parsley, and serve with lemon wedges.
# Expert suggestions:
01 -
- This is the kind of meal that turns your kitchen table into a shared experience, no plates required.
- The timing works like a symphony, each ingredient joining at exactly the right moment.
02 -
- The order of addition is not negotiable; everything finishes at the same moment only if you respect the timing.
- Shell-on shrimp are essential for flavor, but guests need napkins and willingness to get messy.
03 -
- Toss the raw shrimp with extra Cajun seasoning before they hit the water for a more pronounced crust.
- Line your table with multiple layers of newspaper; one layer will dissolve into a soggy mess.